Mini Egg Breakfast Biscuit

March 13, 2010

We live in a society where everything that is big is better. From the more-for-your-money supersized meals to the gas-hoarding monster trucks that like to side-swipe me on the freeways – we forget that sometimes, less is more. Today, let’s pay tribute to the ‘less is more’ concept. Meet the simple no-fuss bite-sized breakfast sandwich… or the morning edition of its ‘slider’ brother if you will.

Ingredients

For Biscuits:

1/2 stick of butter (2 ounces)

2 cups of self-rising flour

3/4 cup of milk (you will probably not need all of the milk)

Quail eggs (for however many biscuits you are making)

Sliced Swiss cheese

Italian dry salami

Instructions / Preparations

Preheat your oven to 425 degrees Fahrenheit

Put the flour and the butter in a large bowl

Using your bench scraper, cut the butter into the flour. The crumbs should be about pea size.

Slowly add the milk and mix it into the dough

As soon as the dough is smooth and pulls away from the bowl, stop adding the milk and turn the dough out onto a floured workbench. You can use all-purpose flour to flour the work surface

Knead the dough for about five minutes until it is very smooth

Roll out the dough to about 1/2 inch thick

Using a floured 2-inch round cutter, press straight down into the dough and then give the cutter a slight twist and remove the biscuit from the dough.

Place the biscuits on a cookie sheet

If you want a deeper golden color, you can wash the biscuits with cream.

Bake for 10 minutes or until done.

Pull in half with your hands (they pull apart very easily, you don’t need a knife)